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Keto lemon pound cake with cream cheese

Keto lemon pound cake with cream cheese

Ingredients:

For the Cake:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 3 large eggs
  • 1/4 cup erythritol (or your preferred keto sweetener)
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tsp vanilla extract

For the Cream Cheese Glaze (Optional):

  • 4 oz cream cheese, softened
  • 2 tbsp powdered erythritol (or your preferred sweetener)
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions:

1. Preheat the oven:

  • Preheat your oven to 350°F (175°C) and grease a loaf pan (9×5-inch) or line it with parchment paper.

2. Prepare the dry ingredients:

  • In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

3. Prepare the wet ingredients:

  • In a large bowl, cream together the butter and cream cheese using an electric mixer until smooth and fluffy.
  • Add the erythritol and continue mixing until fully combined.
  • Beat in the eggs, one at a time, ensuring each one is fully incorporated.
  • Add the sour cream, lemon zest, lemon juice, and vanilla extract, mixing until smooth.

4. Combine wet and dry ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick, which is perfect for a pound cake texture.

5. Bake the cake:

  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached. The top should be golden brown.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

6. Prepare the cream cheese glaze (optional):

  • In a small bowl, beat the cream cheese, powdered erythritol, lemon juice, and vanilla extract until smooth and creamy.
  • If the glaze is too thick, you can add a small amount of water to reach your desired consistency.

7. Glaze the cake (optional):

  • Once the cake is completely cool, drizzle the cream cheese glaze over the top of the cake.

8. Serve:

  • Slice and serve the cake as a delightful keto dessert. Enjoy with a cup of unsweetened tea or coffee.

Tips:

  • Sweetener: You can adjust the amount of erythritol or substitute with other keto-friendly sweeteners such as monk fruit or stevia. Make sure to taste the batter for sweetness before baking.
  • Lemon flavor: For a stronger lemon flavor, you can add a bit more lemon zest or lemon juice.
  • Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze slices for up to a month.

Serving Suggestions:

  • Keto Lemon Pound Cake pairs beautifully with fresh berries like strawberries or raspberries for a refreshing touch.
  • Enjoy with a scoop of whipped cream or a dollop of keto vanilla ice cream for a complete treat.

This Keto Lemon Pound Cake with Cream Cheese is a perfect dessert to enjoy without the carbs. It’s moist, tangy, and rich, making it ideal for a keto-friendly indulgence! Enjoy!